This one originally found in the @thesavoylondon cocktail book, with an adapted recipe from Smuggler’s Cove. To make sweet cream, combine 6 parts heavy cream to 1 part simple syrup. Blend until thickened but pourable. ————— 1oz AGED RUM (@appletonestateusa) 1oz DRY CURAÇAO (@ferrandcognac) 1oz SWEET CREAM GRATED CINNAMON ————— •Stir curaçao and rum together •Strain into chilled coupe •Pour cream over the back of a barspoon on top •Garnish with fresh grated cinnamon
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